Dry Salt Meats.
—These are domestic cuts or those saleable in the standard trade. They are distinct from English meats, described subsequently.
Short Ribs.
—This is a regular Board-of-Trade cut and is quoted on the market daily. The price of same is used as a basis of value for other cuts of dry salt meats. Short ribs are made from the sides of the hog between the ham and shoulder, having the loin and ribs in, and the backbone removed. Graded usually as follows:
40 to 45 lbs. average.
45 to 50 lbs. average.
50 to 55 lbs. average.
55 to 60 lbs. average.
60 to 65 lbs. average.
Prices vary according to weight. This cut is known as “regular short ribs” and is delivered on Board-of-Trade transactions.
Hard Ribs.
—These are the same as regulars, except that the backbone is removed. This cut cannot be delivered on the Board-of-Trade without removing of the backbone. This is a cut sold largely in the south and is made out of the heaviest, roughest hogs.
Short Clears.
—These are the same as short ribs, but have the spare ribs and backbone removed. They are cut square at each end and graded as to average weight, same as short ribs.